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Pouring boiling water on chickens

Ike
Ike Posts: 333
in EggHead Forum
A couple of times in the recent past I have seen this method being used to help with crispy skin, googled it aand makes sense to me.  Just wanted know what the "real cooks" thought about it and if anyone has tried it.
https://www.tastingtable.com/1296742/boiling-water-shower-crispy-chicken-skin/
Owensboro, KY.  First Eggin' 4/12/08.  Large, small, 22" Blackstone and lotsa goodies.
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Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,406
    edited November 2023
    I've done it with chicken thighs.  It definitely works.  With that said, I don't do it regularly.

    Maybe your purpose in life is only to serve as an example for others? - LPL


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  • Ike
    Ike Posts: 333
    hoping to try it on some cornish hens Saturday.  Since they are so small, might just give them a quick bath.
    Owensboro, KY.  First Eggin' 4/12/08.  Large, small, 22" Blackstone and lotsa goodies.
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  • JohnInCarolina
    JohnInCarolina Posts: 32,370
    Ike said:
    hoping to try it on some cornish hens Saturday.  Since they are so small, might just give them a quick bath.
    Just remember if you try this that you’ll have to use your stovetop to make the boiling water, because you can’t boil water on an Egg.
    "I've made a note never to piss you two off." - Stike
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  • Canugghead
    Canugghead Posts: 12,038
    Scalding with boiling water is a technique used for Peking duck. Agree, be careful with Cornish hens. Given the size if you overdo it, it'll be like grilling boiled ribs. 
    canuckland
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  • RRP
    RRP Posts: 26,008
    edited November 2023
    Well, I had a little chicken,
    That wouldn't lay an egg.
    So I poured hot water,
    Up and down her little leg.
    And she wiggled and she jiggled,
    And she stood upon her head,
    Funny little chickie
    Laid a hard boiled egg!


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  • Ike
    Ike Posts: 333
    That is definetly a Friday night poem.
    Owensboro, KY.  First Eggin' 4/12/08.  Large, small, 22" Blackstone and lotsa goodies.
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  • Botch
    Botch Posts: 16,170
    I was wanting to try this this weekend, but once again my grocer didn't have whole, thawed birds.  I picked up a frozen one (99¢/lb) for later, then a pkg of thighs for today.  Dipped them into boiling water last night, and because they were cut parts the skin actually started coming off a couple of them.  I pulled the skin back on, salted both sides, then set 'em on a wire rack to dry overnight in the fridge.  I stuck a toothpick into one thigh and didn't boil it, so I had a "control".  
     
    Smoked indirect at 400º to 185º internal (looove the color that a chunk of cherry gives chicken):
     

     
    I couldn't see a difference (unboiled is center-rear, with the toothpick), but the unboiled skin was "tougher", hard to cut even with a serrated steak knife.  I may try it again with the whole bird, see what happens.  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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